Servings
8
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
10 cups chicken stock
2 oz cabbage
2 oz cauliflower
1 oz carrots
1 oz turnip
3 tsp salt
½ cup soy sauce
½ cup oil
2 eggs
Directions
- Chop all the vegetables and place in a bowl.
- Fill a pot with water and bring to a boil.
- Put all the cut vegetables in the boiling water and cook till half done.
- Remove and put the vegetables in a bowl of cold water and then drain.
- Heat the chicken stock and add all vegetables to it.
- Season with salt and soy sauce. Cook for a few minutes.
- Beat the eggs and pour into soup stirring slowly. Cook for about 2 minutes.
- Add oil and stir continuously.
- Remove from stove and serve.
